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Journal of Dairy Science
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December 16, 2003
Physical properties of cream reformulated with fractionated milk fat and milk-derived components
L L Scott, S E Duncan, S S Sumner, et al.
Journal of Dairy Science
|
March 22, 2005
Processing effects on physicochemical properties of creams formulated with modified milk fat
J C Bolling, S E Duncan, W N Eigel, et al.
Water Science and Technology : a Journal of the International Association on Water Pollution Research
|
May 11, 2007
Minerals in drinking water: impacts on taste and importance to consumer health
A J Whelton, A M Dietrich, G A Burlingame, et al.
Journal of Dairy Science
|
March 5, 2003
Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles
S Gonzalez, S E Duncan, S F O'Keefe, et al.
Journal of Dairy Science
|
September 18, 2012
Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health
R L Moore, S E Duncan, A S Rasor, et al.
Journal of Dairy Science
|
June 22, 2001
Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor
M van Aardt, S E Duncan, J E Marcy, et al.
Journal of Dairy Science
|
May 3, 2000
Probiotic culture survival and implications in fermented frozen yogurt characteristics
R H Davidson, S E Duncan, C R Hackney, et al.
Journal of Dairy Science
|
October 22, 2013
Effects of mineral content of bovine drinking water: does iron content affect milk quality?
G R Mann, S E Duncan, K F Knowlton, et al.
Meat Science
|
November 9, 2011
Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breasts
J R Claus, J K Schilling, N G Marriott, et al.
Meat Science
|
November 9, 2011
Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves
J R Claus, J K Schilling, N G Marriott, et al.
Page
of 3
Search research articles
Search
Showing results (11-20 of 27) with videos related to
Sort By:
Page
of 3
Journal of Dairy Science
|
December 16, 2003
Physical properties of cream reformulated with fractionated milk fat and milk-derived components
L L Scott, S E Duncan, S S Sumner, et al.
Journal of Dairy Science
|
March 22, 2005
Processing effects on physicochemical properties of creams formulated with modified milk fat
J C Bolling, S E Duncan, W N Eigel, et al.
Water Science and Technology : a Journal of the International Association on Water Pollution Research
|
May 11, 2007
Minerals in drinking water: impacts on taste and importance to consumer health
A J Whelton, A M Dietrich, G A Burlingame, et al.
Journal of Dairy Science
|
March 5, 2003
Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles
S Gonzalez, S E Duncan, S F O'Keefe, et al.
Journal of Dairy Science
|
September 18, 2012
Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health
R L Moore, S E Duncan, A S Rasor, et al.
Journal of Dairy Science
|
June 22, 2001
Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor
M van Aardt, S E Duncan, J E Marcy, et al.
Journal of Dairy Science
|
May 3, 2000
Probiotic culture survival and implications in fermented frozen yogurt characteristics
R H Davidson, S E Duncan, C R Hackney, et al.
Journal of Dairy Science
|
October 22, 2013
Effects of mineral content of bovine drinking water: does iron content affect milk quality?
G R Mann, S E Duncan, K F Knowlton, et al.
Meat Science
|
November 9, 2011
Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breasts
J R Claus, J K Schilling, N G Marriott, et al.
Meat Science
|
November 9, 2011
Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves
J R Claus, J K Schilling, N G Marriott, et al.
Page
of 3